Veal Osso Buco with Gremolata

Veal Osso Buco with Gremolata Recipe
Becky Luigart-Stayner
Osso buco is a dish made with slow-braised shanks. Gremolata, a combination of parsley, lemon rind, and garlic, is a traditional finishing touch. Serve with polenta or mashed potatoes.

Yield:

6 servings (serving size: 1 veal shank)

Recipe from

Nutritional Information

Calories 358
Caloriesfromfat 32 %
Fat 12.5 g
Satfat 4.2 g
Monofat 4.5 g
Polyfat 1.3 g
Protein 49.2 g
Carbohydrate 9.8 g
Fiber 1.6 g
Cholesterol 186 mg
Iron 3.1 mg
Sodium 818 mg
Calcium 89 mg

Ingredients

6 (8-ounce) veal shanks, trimmed
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour (about 1 ounce)
1 tablespoon butter, divided
1 cup finely chopped yellow onion (about 1 medium)
1/2 cup finely chopped carrot (about 1 medium)
1/2 cup finely chopped celery (about 1 stalk)
2 bacon slices, diced (uncooked)
1 cup dry white wine
1 cup fat-free, less-sodium beef broth
1 (14.5-ounce) can no-salt-added whole tomatoes, drained and chopped
1 cup chopped fresh flat-leaf parsley
1 teaspoon grated lemon rind
1 garlic clove, minced

Preparation

Sprinkle veal with 1/4 teaspoon salt and pepper; dredge in flour.

Melt 1 1/2 teaspoons butter in a large Dutch oven over medium-high heat. Add 3 veal shanks, and cook for 8 minutes, browning on all sides. Remove to a plate. Repeat procedure with remaining 1 1/2 teaspoons butter and veal.

Add onion, carrot, celery, and bacon to pan; sauté 5 minutes or until vegetables are tender. Add wine; cook 5 minutes or until liquid almost evaporates. Add remaining 1/2 teaspoon salt, broth, and tomatoes. Return veal to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until veal is tender.

Combine parsley, rind, and garlic in a small bowl. Stir into osso buco; cook 10 minutes.

Note:

Micol Negrin,

January 2007
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